Beef Short Rib Lasagna

Ingredients

• 1 lb lasagna sheets
• 2.75 lb beef short ribs (2.5 - 3 lbs used)
• 4 oz pancetta (optional)
• 1 yellow onion (diced)
• 3 carrots (peeled and diced)
• 3 celery stalks (diced)
• 6 garlic cloves (minced)
• 12 oz mozzarella cheese (shredded)
• 7 oz gruyere cheese (shredded)
• 4 oz smoked gouda cheese (shredded)
• 4 oz tomato paste
• 1 tbsp beef bouillon paste (optional)
• 28 oz crushed tomatoes
• 2 cup red wine (dry variety recommended)
• 2.33 cup beef stock (2 1/3 cups)
• 0.33 cup heavy cream (optional; 1/3 cup)
• 1 tbsp sugar
• 1 Parmesan rind
• 2 tsp garlic powder
• 2 tsp dried oregano (adjust to taste)
• 2 tsp dried basil
• 2 tsp chili flakes (optional)
• 0.5 tsp celery salt
• salt and pepper (to taste)
• 2 tsp dried thyme (for seasoning the meat)
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 fresh bay leaf
• 5 tbsp butter (for béchamel)
• 5 tbsp all-purpose flour (for béchamel)
• 4 cup whole milk (for béchamel)
• 0.25 tsp nutmeg (for béchamel)
• 0.33 cup Parmesan cheese (grated, for béchamel)

Steps

1. 1

   Season the beef short ribs generously with salt, pepper, and 2 teaspoons of dried thyme.

2. 2

   In a large heavy-bottomed pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides. Remove the meat and set aside.

3. 3

   If using, add the 4 oz of diced pancetta to the pot and cook until the fat renders and it becomes crispy.

4. 4

   Add the diced yellow onion, diced carrots, and diced celery to the pot. Sauté until the vegetables are softened and the onions are translucent.

5. 5

   Stir in the 6 minced garlic cloves and cook for about 1 minute until fragrant.

6. 6

   Add 4 oz of tomato paste and 1 tablespoon of beef bouillon paste (if using). Cook for 2-3 minutes, stirring constantly, to caramelize the paste.

7. 7

   Deglaze the pot with 2 cups of red wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.

8. 8

   Add the 28 oz of crushed tomatoes, 2 1/3 cups of beef stock, 1 tablespoon of sugar, 2 teaspoons garlic powder, 2 teaspoons oregano, 2 teaspoons basil, 2 teaspoons chili flakes (if using), and 1/2 teaspoon celery salt.

9. 9

   Return the seared short ribs to the pot. Add the Parmesan rind, 3 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 1 fresh bay leaf.

10. 10

    Bring to a simmer, then cover and cook on low heat (or in a 325°F/165°C oven) for 2.5 to 3 hours, or until the beef is completely tender and falling off the bone.

11. 11

    Once the beef is tender, remove the ribs, herbs, and Parmesan rind. Shred the meat, discarding bones and excess fat, then return the shredded meat to the sauce. Stir in 1/3 cup heavy cream if desired.

12. 12

    To make the Béchamel: Melt 5 tablespoons of butter in a saucepan over medium heat. Whisk in 5 tablespoons of flour and cook for 1-2 minutes without browning.

13. 13

    Gradually whisk in 4 cups of whole milk. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon.

14. 14

    Remove from heat and stir in 1/4 teaspoon nutmeg, 1/3 cup grated Parmesan cheese, and salt and pepper to taste.

15. 15

    Preheat your oven to 375°F (190°C). Prepare the lasagna sheets according to package instructions (boil if necessary).

16. 16

    Assemble the lasagna: Spread a thin layer of meat sauce in a 9x13 inch baking dish. Add a layer of lasagna sheets, followed by more meat sauce, a drizzle of béchamel, and a portion of the shredded mozzarella, Gruyère, and smoked Gouda blend.

17. 17

    Repeat the layers until all ingredients are used, finishing with a generous layer of the cheese blend on top.

18. 18

    Bake for 25-35 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before slicing.

Notes

The smoked Gouda adds a unique depth to the cheese blend. Adjust the oregano and chili flakes based on your personal spice preference. If the sauce becomes too thick during the long braise, add a splash more beef stock.

Nutrition per serving

• main
• dinner
• lasagna
• beef
• short ribs
• baked
• comfort food
• slow-cooked